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Close up of roasted pork tenderloins topped with gravy and chopped parsley

Pork Tenderloin with Gravy

Roasted herb crusted pork tenderloin topped with creamy gravy and fresh chopped parsley. An easy and delicious main dish and sauce recipe for dinner and the holidays!
4.96 from 24 votes
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 servings
Calories: 256kcal
Author: MinShien


  • 2.5 lbs pork tenderloin 2 pieces
  • 2 tbsp olive oil
  • 1 tbsp garlic powder
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1 tbsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp fresh parsley chopped


  • 1 tbsp butter
  • 2 tbsp all purpose flour
  • 1 cup 2% milk more as needed


Baked Pork Tenderloin

  • Pre-heat oven to 400℉.
  • Combine garlic powder, thyme, rosemary, oregano, salt and pepper in a small bowl to create dry rub mixture.
  • Pat dry pork tenderloins and rub them with 2 tbsp olive oil. Evenly coat pork tenderloins with dry rub mixture. Press mixture onto pork on all sides.
  • Heat cast iron skillet with 1 tbsp olive oil under medium high heat.
  • Once oil is heated, sear pork tenderloins on one side for ~1 minute or until golden brown, then turn and sear the other sides until golden brown. This should only take a few minutes.
  • Bring pork and cast iron into the oven and roast for 20 minutes, flipping halfway through.
  • Check temperature at the thickest part of the pork. If it reaches 145℉, remove from oven. If not, continue cooking until it reaches 145℉. For largest pieces of pork, it may need more time in the oven.
  • Remove pork from oven and place it on a plate then covered with aluminum foil. Let it sit for 5 minutes.

Cream sauce / gravy

  • Heat cast iron skillet (along with drippings from roasting the pork) on stove top and add butter.
  • Once butter is melted, add flour and stir, scrapping up all the drippings and herbs that was on the skillet.
  • Add milk and bring to a boil, whisking continuously to remove any clumps. Once gravy is smooth and thickened, remove from heat. Add more milk at any point to thin out gravy as needed.

Combine and serve

  • Slice pork tenderloin and serve with gravy and garnish with fresh parsley. Enjoy!


If you do not have a cast iron skillet, use a regular skillet to sear pork on the stovetop, then transfer pork to a baking dish. After baking, transfer pork (along with all the yummy drippings and everything that is left on the baking dish) back to that original skillet to make the gravy.


Calories: 256kcal | Carbohydrates: 4g | Protein: 31g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 98mg | Sodium: 974mg | Potassium: 613mg | Fiber: 1g | Sugar: 2g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!